Somehow, pumpkin and s’mores had never met until now. These cookies are the love child of a cozy campfire and your favorite fall flavor, creating a dessert that’s irresistibly gooey, perfectly spiced, and just begging to be devoured.
Why This Recipe Works
- The combination of pumpkin spice and gooey marshmallow creates a flavor explosion that’s uniquely delicious.
- Using graham cracker crumbs in the dough brings the classic s’mores texture right into the cookie.
- These cookies are soft and chewy on the inside with a slightly crisp edge, thanks to the perfect baking time.
- They’re incredibly easy to make, requiring no fancy equipment or hard-to-find ingredients.
- This recipe is a great way to use up leftover pumpkin puree from other fall baking projects.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup graham cracker crumbs
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spatula
Instructions
Preheat and Prep
Start by preheating your oven to 350°F and lining your baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze. Tip: If you don’t have parchment paper, a light greasing of the pan will do in a pinch.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and pumpkin pie spice. This blend will give your cookies that signature s’mores vibe with a fall twist. Tip: For an extra graham cracker punch, you can slightly increase the crumbs.
Cream Butter and Sugars
In a large bowl, beat the softened butter with both sugars until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Then, beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture might look a bit curdled at this point, but that’s perfectly normal.
Combine and Fold
Gradually mix the dry ingredients into the wet ingredients until just combined. Then, gently fold in the mini marshmallows and chocolate chips. Be careful not to overmix, as this can lead to tough cookies. Tip: Reserve some marshmallows and chocolate chips to press into the tops of the cookies before baking for a prettier finish.
Bake to Perfection
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to cook on the sheet out of the oven, so don’t wait for them to look fully done.
Tips and Tricks
For those looking to elevate their pumpkin s’mores cookies even further, consider these advanced tips. First, toasting the marshmallows before adding them to the dough can add a deeper flavor reminiscent of a real campfire. Second, using dark chocolate chips instead of milk chocolate can balance the sweetness with a bit of bitterness. Third, letting the dough chill for 30 minutes before baking can help prevent the cookies from spreading too much. Lastly, for a festive touch, drizzle the cooled cookies with melted white chocolate and a sprinkle of extra pumpkin pie spice.
Recipe Variations
- Swap out the chocolate chips for butterscotch or peanut butter chips for a different flavor profile.
- Add a handful of chopped nuts, like pecans or walnuts, for added crunch.
- For a more intense pumpkin flavor, increase the pumpkin puree by a tablespoon or two, but be mindful of the dough’s consistency.
- Try using cinnamon chips instead of chocolate chips for a spicier cookie.
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free blend and ensure your graham crackers are gluten-free.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you have fresh pumpkin puree, it can be used in place of canned. Just make sure it’s pure pumpkin puree without added spices or sugars, and that it’s thick enough. You may need to drain excess moisture to achieve the right dough consistency.
How do I store these cookies?
These cookies are best stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be frozen for up to 2 months. Just thaw at room temperature when you’re ready to enjoy them again.
Can I make the dough ahead of time?
Yes, the dough can be made ahead and stored in the refrigerator for up to 2 days before baking. This can actually enhance the flavors. Just let it sit at room temperature for a bit before scooping and baking to make it easier to work with.
Summary
Pumpkin s’mores cookies are a delightful twist on two classic favorites, combining the warmth of pumpkin spice with the nostalgic joy of s’mores. Easy to make and even easier to love, these cookies are sure to become a fall staple in your baking repertoire.